These are FANTASTIC! I divided the batch in half and made one with dried fruit and the other with pumpkin. For both, I used 1.5 cups whole wheat flour and 1/2 cup oat bran in place of the white flour (to help polish my husband's cholesterol even better!), cut the sugar to 2/3 cup each (and mixed with the dry ingredients), and used 1/2 cup egg substitute for the whites. For the dried fruit cookie, I replaced the oil and prune puree with 1/2 cup unsweetened applesauce. I got an antioxidant fruit & nut mix from the local grocer, and poured boiling water over 1 cup of it while I mixed the other ingredients. I then drained the fruit before adding it in. It made the dough nice and moist (like thick oatmeal). I used a 1/4 cup measuring cup to scoop these onto the parchment papers and a spatula to smush them down with, and ended up with exactly 11 cookies, which baked for 9 minutes. Don't leave them in any longer if you can help it! I ended up over-baking the pumpkin ones since they seemed a little undercooked, and now they're a little tough. For those, I used 1/2 cup pumpkin puree for the oil & prune, used 1.5 tsp pumpkin pie spice instead of the cinnamon, and a handful of raisins at the end instead of the fruit & nuts. They were all right, but I think that's mostly due to my baking them for 10-11 minutes. They were also not as moist at the fruit ones, so I might add a little more pumpkin next time, too. Also, instead of using my hands, I noticed that the fruit cookie wa

I am on my second batch, and printing out recipe to take with these to give to office gals, who are real excited to taste the cookies. They are a wonderful alternative to having to find something to grab for breakfast in a hurry.

Pretty darn good way to start the day! I am not fond of dried apricots baked into things, so the fruity version of these was not MY absolute favorite, but the family devoured them. I made half the batch with mini chocolate chips, omitting the dried fruit, and those were awesome. Great traveling breakfast! (and not a bad hiking snack either!)

Very good and definitely fits in to my definition of a healthy breakfast alternative.

AWESOME! I loved these for breakfast or dessert or just a snack anytime. I used prune baby food, and added raisins and dried cranberries - I don't care for nuts. SO GOOD!

I had a delicious cookie like this from a convenience store once, but this one is better and better for you. Due to the heaviness of the dough, I use a dough hook on my mixer and combine the ingredients in the traditional cookies/cake-baking way. I mix the sugar, eggs, water, vanilla, applesauce (I can't abide prunes) & oil, then add the dry ingredients on top. I like to use sunflower seeds or Grape-Nuts in the dry ingredients. Use your imagination here!

Love this breakfast cookie, a big hit with all the neighborhood kids too. I didn't have the prunes, so I used applesauce instead, tasted great!

I was surprise at the rave reviews this cookie got. These were just OK to me. I prefer a greater oatmeal to flour ratio. I'm still searching for the best breakfast cookie.

Love it. The recipe is great to experiment with. I usually cut the sugar in half, use applesauce instead of prune juice; I like coconut and chocolate chips added, cranberries, apricots - basically whatever I have in the cabinets!

really yummy. I used apple sauce instead of prune puree and 1 cup of splenda brown sugar blend. I used raisins and craisins and left out the nuts. I used half whole wheat pastry flour and added ground flaxseed. great recipe - and fun to have for playing around with.

These were soooo tasty! I have made them twice so far. I follow the recipe exactly, except that I substitute the oil for apple sauce to make them even frutier and healthier. It works (and tastes!) great.

Delicious! Just like the kind you buy in the store. Not overly sweet either. I think I'll substitute chocolate chips next time to make them more kid-friendly. I was able to make about 24 cookies. Definitely a keeper recipe!

These were very good- much better than the store bought! I don't keep any prunes on hand so I substitutes mashed banana and they turned out great!! Very moist and chewy and tasted like the perfect bowl of oatmeal!

I thought this was a good breakfast cookie. Very healthy. I used dried cranberries and white chocolate chips. My older son wasn't a fun but my 1 year old couldn't get it in fast enough. Was a very portable breakfast and much healthier than the breakfast cookies you get in a box.

Loved theses cookies! I made them for a brunch baby shower. I used four whole eggs instead of the whites and then I thought it was still too dry so I added about 1/2 cup of applesauce. Then I added dried apricots, coconut, pecan pieces, about 3/4 cup shredded carrots and about 1/3 cup of dried cranberries (I let them sit in some hot water to plump them up a bit.).

Scrumptious!I LOVE this cookie! They never last long--but can be frozen nicely. I add an extra teas. cinnamon, a teas. of pumpkin pie spice, a little extra vanilla, and I use 3 large whole eggs and an extra 1/2 cup of applesauce. No nuts--I add dried blueberries, cherries, or cranberries. I usually cook them 9-11 minutes on parchment.

i loved these and so did the family! they were fantastic for being healthy. I used some splenda and replaced half the oil for applesauce. i also used dried cranberries.